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Monday, February 23, 2015

Block Printing in working letterpress shops by the South Street Seaport, NYC

During 2015 winter break I took Basia to “Bowne Printers,” a part of The South Street Seaport Museum, located on Water Street; a working letterpress shop as well as the craftsmanship-woodcarving studio established in 19th century New York.
Basia sat at a special table in memory of Sal Polisi, Master Woodcarver at South Street Seaport Museum, to write a thank you note for what she had learned from him while watching him carving and listening stories at his workshop. 
Sal Polisi died last January, 2015 at the age of 79.

Bowne Printers offer variety of extraordinary printing workshops when they use the traditional methods and historic presses that once documented marine trade for contemporary artisanal projects. The education programs provide a remarkable experience of the history and environment of New York port city, and an understanding of how the port connects New York to the world. For more information, please visit https://southstreetseaportmuseum.org/education/workshops/ call 212-748-8753 or email education@seany.org
Job printing rose to prominence in the 19th century. New York’s businesses depended on printed paper. Bill-heads, letterheads, posters, trade cards, advertisements, receipts, bills of lading, and stock certificates, just to name a few, were essential elements in business transactions. To keep up with the ever increasing demand for this work, printers’ establishments flourished throughout lower Manhattan – the heart of New York’s commercial and shipping district – where they could best serve their clients: ship captains, shopkeepers, fishmongers, chandlers, and practitioners of the hundred-and-one other trades vital to the economy of the burgeoning port and city.
Basia inspired by the bill-heads, letterheads, posters, trade cards, advertisements, receipts, bills of lading, and stock certificates chose beautifully carved letters and wrote deeply touching our hearts massage. February 2015

Sunday, February 22, 2015

2015 - Lunar Chinese Year of The Ram 4713 - Teach Your Child How To Be Open-Minded

新年快樂,恭喜發財,身體健康
Wishing you a Happy New Year 
Best, Urszula, Basia and Peter 
The Chinese year 4713 began on Feb. 19, 2015. It’s a year of The Ram/Sheep
Legend has it that in ancient times, Buddha asked all the animals to meet him on Chinese New Year. Twelve came, and Buddha named a year after each one. He announced that the people born in each animal's year would have some of that animal's personality. 
People born in sheep years are artistic, charming, sensitive, and sweet. 
Ram is known as the most creative sign in the Chinese zodiac.
Chinese months are calculated by the lunar calendar, with each month beginning on the darkest day. New Year festivities traditionally start on the first day of the month and continue until the fifteenth, when the moon is brightest.
Chinese New Year is the longest and most important celebration in the Chinese calendar. In China, the New Year is a time of family reunion. Families gather at homes for visits and share meals, most significantly a feast on New Year's Eve. 
People wear red clothes, decorate with poems on red paper, and give children "lucky money" in red envelopes. Red symbolizes fire, which according to legend can drive away bad luck. Long ago, people in China lit bamboo stalks, believing that the crackling flames would frighten evil spirits.
"Me and my dragon friend" by BP
The lantern festival is held on the fifteenth day of the first lunar month. People hang glowing lanterns in temples, and carry lanterns to an evening parade under the light of the full moon. In many areas the highlight of the lantern festival is the dragon dance. The dragon is typically made of silk, paper, and bamboo. Traditionally the dragon is held aloft by young men who dance as they guide the colorful beast through the streets. 

Monday, February 9, 2015

Health Benefits of Fun Swimming

Swimming is a relaxing activity with lots of fun and most of all a wide range of health benefits. 
There are some:
  • Lowers Stress, Higher Spirits and Keeps a Better Brain
  • Increases Muscle Tone and Strength
  • Improves Flexibility
  • Lowers Risk of Diabetes
  • Controls Weight
  • Keeps Heart Healthy
  • Improves Cholesterol
  • Improves Asthma Symptoms
Splashing, wading and paddling = a great day. 
Find Basia in a white swimming cup, 2014
Q: What kind of fish can't swim?
A: A dead fish.
Q: What kind of exercises are best for a swimmer?
A: Pool-ups!
Q: Why did the teacher jump into the water?
A: She wanted to test the water!
Q: Where do zombies like to go swimming?
A: The Dead Sea 
Q: How do people swimming in the ocean say HI to each other?
A: They Wave!

Q: What do a dentist and a swim coach have in common?
A: They both use drills!

Q: What race is never run?
A: A swimming race.

Q: What is a polar bear's favorite stroke?
A: Blubber-fly!

Q: Did you hear about the slow swimmer?
A: He could only do the crawl.

Reading, Measuring and Baking Fun with “Polish Yeast Cake”

Basia baking a cake, 2014
Cooking or baking is a fun way to reinforce the math skills. When your child cooks or bakes he practices reading comprehension, adding and subtracting fractions, multiplication, division, and more. Most significantly, you both have fun spending time together and learning.
Yeast Cake
That’s What You Will Need:
  • Favorite Recipe (you can use the one below for a “Polish Yeast Cake”
  • Ingredients to bake
  • Paper
  • Pen
That’s What You Will Do:
  • Look over the ingredients with your child. Ask to identify the fractions within the recipe.
  • Ask to convert any whole numbers into fractions. Example, 1 cup of milk = 2/2 or 4/4. This puts all numbers in fraction form. Remember: All fractions must have common denominators in order to be added or subtracted. Be sure that you guide your child to convert all fractions with a common denominator before he attempts to do his math.
  • Ask to rewrite the recipe.
  • Ask to rewrite the recipe subtracting a given amount from each ingredient. Example, subtract 1/3 cup of flour or subtract 1/8 teaspoon of salt. You won’t use these measurements: they are only meant to give a pinch of practice in subtractions.
  • Use your favorite recipe! Start cooking! Let your child do the measuring to practice with the fractions.
Measuring accurately is very important cooking skill in the kitchen.  Even though the recipes in cookbooks are quite tolerant the cook still has to follow basic rules of measuring.
When you bake measuring accurately is really critical to the success of the recipe.
Memorize!
2 cups in a pint, 2 pints in a quart, 4 quarts in a gallon
1 Tablespoon = 3 Teaspoons
1 Cup = 16 Tablespoons
½ Cup = 8 Tablespoons
¼ Cup = 4 Tablespoons
Using these rules and tips, you can be confident that any recipe you tackle will be a success.

“Polish Yeast Cake / Ciasto Drożdżowe” - Recipe

INGREDIENTS (Make 2 small loafs of cake.)
  • 70g fresh yeast or 3 tbs active dry yeast
  • 1 cup sugar 
  • 330 ml milk = 1.4 cup, a little bit less than 1 and a half cup
  • 500g plain flour = 17oz = 2 cups
  • 100g unsalted butter = 3.4oz
  • 5 medium egg yolks
  • ½ tsp sea salt
  • 1 packet of vanilla sugar for a good smell- optional
  • 150g raisins or other dried fruits - optional
TOOLS YOU NEED
  • Two mixing bowls (small and big)
  • Saucepan to melt butter
  • Whisk or mixer
  • Measuring cup, tablespoon and teaspoon
  • Two 11×22 cm (4.5 x 8.5 in) non-stick loaf tins (greased with butter or oil)
  • Wooden skewer

PROCEDURE TO PREPER A GOOD DOUGH AND CAKE
Rehydrate raisins if they are very dry, drain and leave aside. – Optional.
In a large mixing bowl combine yeast with a little bit of worm milk and sugar; sprinkle all with the flour, leave aside until it starts growing; approximately 10 minutes.
In the meantime melt butter. Don’t boil it! Leave aside to cool it down.
In a small mixing bowl combine the egg yolks with the rest of the sugar and whisk/mix until well combined.
Add the egg yolk mixture to the bowl with yeast, stir slowly in flour, butter, vanilla sugar, salt and the rest of the milk and stir for a while to make sure it is mixed well. Add raisins or cranberries if desired.
Finish mixing with your hands. If you feel like the dough is too lose add a little bit more of flour and mix it again.
Transfer the dough to greased tins. Once the tins are ready you can sprinkle the dough with some crumbs (100 g butter, 100 g sugar, 200 g flour mixed together) – Optional. Cover the tins with kitchen towel and leave in a warm, quiet place to grow for about 30 minutes.
Bake in the over preheated to 150°C (302°F) for about 35-55 minutes until golden brown.  Check after 35 minutes; color first and if golden brown use skewer to poke a cake to make sure that is moist but not sticky inside. If not ready leave for few more minutes.
Polish Yeast Cake
Very useful measuring worksheets:

Check for more worksheets:

Friday, February 6, 2015

Thursday, February 5, 2015

Fashion by Basia

Elf's Fashion by BP, December 2014
Elf's Fashion by BP, December 2014
Quick View
Jumpsuit Pattern 

Storytelling Along with Sewing by Basia - Cat

A Cat by BP, January 2015
Pattern
A Cat with a Friend by BP, January 2015 
Cat by BP, January 2015
Quick View

Storytelling by Basia - Cat


Check for other patterns: